Citrus Broccolini Pasta

For a light-style pasta, escaping the trappings of a tomato or creamy sauce base, Citrus Broccolini Pasta is refreshingly simple.

Pasta: If you are wanting a gluten-free pasta, check in the supermarket aisle. Made from corn and rice it cooks and tastes just like ‘regular’ pasta. I used ‘elbow’ pasta for this recipe, but use whatever you have in your pantry. Whether going gluten-free or regular pasta made with flour, pasta will be ‘al dente’ in just 7 minutes or so, so it helps towards putting dinner on the table faster when there are hungry housemates sauntering around the kitchen asking how far away dinner is. There once was a myth that you need to add oil to the boiling water when cooking pasta to stop it from sticking. Untruth. Pasta just needs plenty of room when cooking so ensure that you choose a decent sized saucepan and have plenty of water.

Breadcrumbs: If you are gluten intolerant, swap out regular breadcrumbs for gluten free bread. Easy. Homemade breadcrumb is super easy to make (out of fresh or stale bread) so there’s no need to buy packet crumbs for this recipe. If you are light on spare bread, try Broccolini Crumbs – tasty and an easy way to use up broccoli stalks so they don’t go to waste.

Broccolini: From the broccoli family (if you haven’t already guessed) have long fine stalks with a small floret on the end (rather than the thick stalks you’ll be familiar with regular broccoli). Either veggie can be used for this recipe although ensure that the florets are small and any stems are finely chopped for even cooking.

Fresh Herbs: I cannot overstate how fresh herbs can transform any meal. They are easy to grow on a window sill, as a pot plant or in a slither of dirt outside, so do yourself a favour and be sure to grow some. If you do succumb to buying fresh herbs at the supermarket, opt for those ‘live’ and growing in a container. Use what you need, then plant the rest in the garden or a stray pot. It may take a little while to recover, but you’ll get your money’s worth and herbs for months to come. I’d recommend hardy herbs such as Italian Parsley and Chives, then once you are addicted, spread your wings a bit for the likes of Basil and Coriander.

Citrus Broccolini Pasta

Serves: 4-6

Prep time: 15 minutes
Cook time:  10 minutes

Ingredients

• 2 Tbsp + 2 Tbsp + 1 Tbsp Olive Oil
• 1 cup fresh breadcrumbs, approx 2 slices of bread (gluten free if desired)
• 1 Tbsp preserved orange zest, or any fresh citrus zest
• handful of fresh parsley, finely chopped
• 1 tsp salt
• 3 cups dried ‘elbow’ pasta
• Haluomi cheese, thinly sliced (optional)
• 1 generous bunch of broccolini (or 1 small broccoli head)
• 1 clove garlic, finely chopped
• 1 tsp minced chilli, or finely chopped
• 1 1/2 cups vegetable stock
• 1 cup grated Parmesan (or regular cheese if vegetarian)
• freshly cracked pepper

Method

1. In a fry pan over medium heat, add 2 Tbsp olive oil and breadcrumbs. Stir well to ensure crumbs do not burn and are well coated in oil. After 4-5 minutes, remove crumbs from the pan and mix with orange zest and parsley. Set aside.
2. Bring a large saucepan of water to the boil, with salt. Add pasta and cook as per the instructions on the box.
3. While pasta is cooking, wipe down and reuse fry pan to fry haloumi until golden on both sides. Remove from pan. Set aside.
4. In the same fry pan, add 2 Tbsp olive oil and pan-fry the broccolini pieces for 2-3 minutes until bright green. Add garlic and chilli and continue to cook for several minutes more. Add vegetable stock and saute the broccolini for 5 minutes.
5. Once cooked, drain the pasta. Add pasta to the broccolini sauce and simmer for a few minutes so it absorbs the flavours. You may wish to cover with a wooden chopping board so it heats through evenly.
6. Transfer pasta to a serving dish, fold through final 1 Tbsp olive oil. Sprinkle generously with your crumb, grated cheese and be generous with the black pepper!
7. Enjoy! Eat what you can, freeze what you can’t.

TIP: while refreshingly, this recipe isn’t drowning in a thick sauce, it is important to keep the pasta from going dry. If the vegetable stock isn’t enough, don’t be afraid to add 1/2 cup more. Rather there be liquid in the bottom of the dish, than chewy dry pasta!